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FOOD
A cheese toastie two ways
Few 'rustle-ups' can beat the taste, texture and
simplicity of a cheese toastie. Here we having a
version from James Martin that makes an entire loaf.
It's also easy to take this relatively simple snack to new
heights with ideas here from chef Helen Graves.
Le Tartiflette Toastie
This is a European twist using French
cheeses on the classic toastie by chef
Helen Graves. She says, "This toastie
is inspired by a comfort food classic:
tartiflette. It has layers of creamy
mashed potato, sweet caramelised
onions, bacon and - the crowning
glory - oozing Reblochon cheese,
making it a seriously good sandwich.
Serve with cornichons and mustard
to balance the richness."
Reblochon has been produced in
the Savoie region for more that five
centuries and is made exclusively
with locally-produced whole raw
cow's milk. The cheese is so called,
because the farmers would wait until
the tax collectors had visited until
they milked their cows the second
time, to avoid paying more milk tax.
The second milking produces richer,
creamer milk. 'Reblocher' means 'to
milk again' in Savoie dialect, thus
Reblochon was created. The creamy
textured, cheese has a mild, velvety,
fruity taste and a delicious nutty
aftertaste, it is delicious on a cheese
board and pairs well with fruit and
vegetables.
For those who prefer something a
little sweeter, a Camembert with its
rustic aroma goes wonderfully with
the melting potatoes and toasted
sourdough.
Ingredients, makes 1 toastie
• 2 slices sourdough bread
• 100g smoked bacon lardons
• 2 large potatoes, peeled and cut
into even-sized chunks
• 100ml cream
• ¼ tsp grated nutmeg
• 1 smashed garlic clove
• 75g butter
• 2 onions, sliced
• Splash white wine
• 1 sprig thyme, leaves picked
• 3 thick slices Reblochon cheese
• Cornichons and mustard, to serve
Method
1. Add the onions to a frying pan
with 25g butter and a pinch
of salt. Cook for 40 minutes,
stirring regularly, until deeply
caramelised. Add the thyme and
white wine and allow the wine to
cook off. Set aside.
2. Add the bacon lardons to a small
frying pan and allow the fat to
render over low heat, stirring
regularly, until crisp. Set aside.
3. Cook the potatoes in plenty of
boiling salted water, then drain.
4. Warm 25g butter with the cream
and garlic clove.
5. Strain the garlic clove and mash
the potatoes with the cream and
butter. Season well.
6. Heat a skillet or frying pan and
add the remaining butter.
7. Take one slice of sourdough
and top with a layer of mashed
potato. Add the onions, then the
Reblochon cheese and bacon
lardons. Add the final slice of
bread and transfer to the pan.
8. Cook for 5 minutes each side,
or until golden brown and crisp.
Serve with cornichons and
mustard if wanted.